Preheat gas grill to medium-high. In a small bowl, add tomatoes to wine. Set aside.

In a large fire-proof skillet heat 2 tablespoons oil until hot (approx 5 minutes). While oil is heating, slice onions. Add onions to oil and sauté until translucent, stirring occasionally to keep from browning. (approx 12-15 minutes). While onions are sautéing, use a pastry brush to brush the insides of the buns with oil. Set aside oiled buns and unused oil. Using a slotted spoon, remove tomatoes from the wine. You will re-use the wine. Remove skillet from heat. Add the wine to the onions and return skillet to the grill for onions to cook while you are assembling and grilling the burgers. Stir onions periodically, see further instructions below.

Divide beef into six equal portions. Add an even amount of the tomatoes to each portion of beef and mix. Form each portion into two patties that are slightly larger than the slice of cheese. Put slice of cheese in between the two patties and crimp the outside edges of the beef patties together to seal the cheese inside.

Brush grill with the remaining oil. Grill patties on rack, covered, for 4-7 minutes. Turn patties over, cover, and grill an additional 4-7 minutes. Stir the onions periodically but quickly close the lid to keep the heat in the grill. Keep an eye on the heat under the skillet as you may need to increase/decreasethe heat slightly. By the time the burgers are finished, the onions will have soaked up the wine, will be burgundy in color and the excess liquid/wine will have evaporated.

During the last few minutes of grilling, put the buns directly on the grill inside down to toast.

To assemble burgers place lettuce on bottom bun, top with patty, top patty with onions and finish with top bun (preferably to the side of the burger to show off your masterpiece. Serve while hot and wait for the compliments.

Comments

After seeing last years contest on Food Network, I was inspired to make a better burger. I did it. I enjoyed perfecting the recipe and the result is a taste explosion.